Harvest Dragon Boat

Practice of harvest Dragon Boat:

Raw materials for making harvest Dragon Boat:

A piece of mandarin fish weighs 1500 grams, 200 grams of eggs, 125 grams of minced fish, 100 grams of fat pork, 5 grams of refined salt, 3 grams of monosodium glutamate, 15 grams of green onion and ginger, 50 grams of Shaojiu, 50 grams of tomato sauce, 0.5 grams of Monascus powder, 400 grams of dry starch, 500 grams of cooked lard (50 grams of actual oil consumption), and 5000 grams of cooked vegetable oil (150 grams of actual oil consumption).

Production steps of harvest Dragon Boat:

Remove the scales and gills of mandarin fish, wash them, cut them from the back, remove the spine, remove the internal organs, wash them and put them into the basin, add 3 grams of refined salt, 50 grams of Shaoxing wine, 1 gram of monosodium glutamate, and marinate with shredded onion and ginger for 15 minutes. The fat meat is divided into 10 pieces of 0.2 cm thick, 7 cm long and 3.5 cm wide. A little dry starch is patted on them. The minced fish is divided into ten parts. They are put on the fat meat and rolled into "cocoon" shape for use. Knock two eggs into a bowl, add 1 gram of refined salt to break them up, spread half of them into a yellow egg skin in a clean pot, and add a little Monascus powder to the other half. Spread out a piece of red egg skin. The yellow egg skin is carved into four "ears of wheat". The red egg skin is cut into two ribbons 22 cm long and 2.5 cm wide, and one diamond piece 5 cm in diameter. The yellow egg skin is cut into thin strips to spell "Feng" and pasted on the diamond piece. Take a large pot, put it on a high fire and add

Characteristics of harvest Dragon Boat:

The fish is deep yellow, crisp and delicious. The eggs and cocoons are soft and smooth, fresh and salty, and unique.

Harvest Dragon Boat

Fengshou dragon boat is a delicious traditional dish, which is a typical Zhejiang dish. It is characterized by deep yellow body, crisp meat and delicious taste. The main ingredients are mandarin fish, eggs, minced fish and fat pork. Eggs and cocoons are soft and smooth, fresh and salty, crisp and palatable.

Dish name

Harvest Dragon Boat

Cuisine

Zhejiang cuisine

characteristic

The fish is deep yellow, crisp and delicious. The eggs and cocoons are soft and smooth, fresh and salty, and unique

raw material

One mandarin fish (weighing about 1500 grams). Four eggs (weighing about 200g), 125g minced fish and 100g fat pork. 5g refined salt, 3G monosodium glutamate, 15g green onion and 15g shredded ginger, 50g Shaojiu, 50g tomato sauce, 0.5g Monascus powder, 400g dry starch, 500g cooked lard (50g oil consumption), 5000g cooked vegetable oil (150g oil consumption)

Production process

Remove the scales and gills of mandarin fish, wash them, cut them from the back, remove the spine, remove the internal organs, wash them and put them into the basin, add 3 grams of refined salt, 50 grams of Shaoxing wine, 1 gram of monosodium glutamate, and marinate with shredded onion and ginger for 15 minutes. The fat meat is divided into 10 pieces of 0.2 cm thick, 7 cm long and 3.5 cm wide. A little dry starch is patted on them. The minced fish is divided into ten parts. They are put on the fat meat and rolled into "cocoon" shape for use. Knock two eggs into a bowl, add 1 gram of refined salt to break them up, spread half of them into a yellow egg skin in a clean pot, and add a little Monascus powder to the other half. Spread out a piece of red egg skin. The yellow egg skin is carved into four "ears of wheat". The red egg skin is cut into two ribbons 22 cm long and 2.5 cm wide, and one diamond piece 5 cm in diameter. The yellow egg skin is cut into thin strips to spell "Feng" and pasted on the diamond piece. Take a large pot, put it on a high heat, add cooked vegetable oil, heat it to 70% heat (about 175 ℃), dilute the dry starch with water and wipe it on the fish, knead the head with left hand, and stir fry the tail with right hand until the head and tail are upturned. When it is basically set, let it go and fry the fish in the oil until it is mature. Then put it into a large plate to form a "dragon boat". Put another clean pot on a low heat, add oil and pour it into the sliding pot, leave 25g of oil, spread a little wet starch on the cocoon, cook it one by one, add 5g cooking wine, put it into one end of the dragon boat, add 500g lard into the original pot, knock the other two eggs into the bowl, add 1g refined salt, 1g monosodium glutamate and 30g wet starch to disperse, and wait until the oil temperature is 50% hot (about 110 ℃) Pour the egg liquid into the pot slowly and stir it with chopsticks. When the egg turns golden and silky, remove the pot, drain the oil and put it into the other end of the dragon boat to make it look like a rice pile. Then stick the "wheat ear" on the "rice pile", cover the intersection of the "cocoon" and "rice pile" with the word "Feng", and put the "red ribbon" on both sides. Then put the tomato sauce and sweet sauce on the top of the pot The two ends of the plate are formed.

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